Introducing the curricular unit Stabilization and Wine Aging

20 Outubro 2021, 09:00 • Sofia Cristina Gomes Catarino

Introduction to the curricular unit (program, learning outcomes, bibliography, assessment, laboratorial classes).

Visit to ISA’s Winery.

Overview on Portuguese wines.

Wine quality and quality control.

Introduction to Stabilization and Wine Aging laboratorial classes. Physical-chemical characterization and evolution control of the wines under students' responsibility: volatile acidity; sulphur dioxide; pH; malolactic fermentation

18 Outubro 2021, 14:00 • Sofia Cristina Gomes Catarino

Introduction to Stabilization and Wine Aging laboratorial classes.

Physical-chemical characterization and evolution control of the wines under students' responsibility: volatile acidity; sulphur dioxide; pH; malolactic fermentation.

Physical-chemical characterization and evolution control of the wines under students' responsibility: volatile acidity; sulphur dioxide; pH; malolactic fermentation.

Analytical methods' description. Enological interest of each analytical determination.

Application of these analytical methods on the wines. Discussion of the results.